The wine quality description of different origin evaluated by modern chemometric approach

The main chemical parameters such as content of sugar (glucose and fructose), organic acid (total acids, malic and tartaric acids), total phenolics and the antioxidant activity in 9 dry white wines with PDO of 3 varieties (Pinot Blanc, Riesling, Sauvignon blanc) from 3 countries (Slovakia, Hungary, Austria) were studied in this work in order to identify possible differences in their quality affected by geographical origin. The wine samples were examined by the FTIR and spectrophotometry methods (TPC and DPPH). As supporting parameters, alcohol and glycerol content were used and sensory evaluation of wines was performed. For the statistical evaluation were used ANOVA and PCA methods. Austrian wines in general, were characterized by high glucose and fructose content, high TPC and antioxidant activity. Higher results of these parameters are characteristic especially for the Austrian varieties Pinot blanc and Sauvignon blanc which originated from the same wine-region in Austria. Sauvignon variety from Slovakia was characterized by higher total acid content, especially in the case of tartaric acid. Statistical evaluation was helpful to show several differences, especially in the case of PCA application. Just Riesling variety from all countries of origin was so similar that it was not possible to be strictly distinguished using PCA. Wines from Hungary (Sauvignon and Pinot blanc) showed higher content of alcohol and glycerol, as they are produced by the sugar fermentation. Wines from Slovakia were evaluated as the best samples among selected ones within their sensory evaluation.